Description
This Black Magic Cake is a rich, deeply chocolatey dessert featuring moist layers infused with coffee to enhance the cocoa flavor. Topped with a luxurious dark chocolate ganache, it combines intense chocolate notes with a creamy finish, perfect for chocolate lovers seeking a decadent yet elegant treat.
Ingredients
Scale
Cake Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk or buttermilk
- 2 large eggs (room temperature)
- 1 cup black coffee or 2 shots of espresso diluted with water to make 1 cup
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Ganache Ingredients
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper and spray the sides with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add wet ingredients and combine: Add the milk or buttermilk, eggs, cold brewed black coffee or espresso diluted with water, vanilla extract, and vegetable oil to the dry mixture. Beat on medium speed for 2 minutes, scraping down the sides halfway through to ensure even mixing and a smooth batter.
- Divide and bake the batter: Evenly distribute the batter between the two prepared cake pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake layers cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
- Prepare the dark chocolate ganache: Heat the heavy whipping cream gently until it is steaming but not boiling. Pour it over the dark chocolate chips in a small bowl. Cover and let sit for 2-3 minutes to allow the chocolate to melt. Whisk vigorously until the ganache is smooth, shiny, and glossy.
- Assemble the cake: When the cake layers are fully cooled, level the tops with a knife to create a flat surface. Place one cake layer on your serving plate and spread ½ cup of the ganache evenly over the top. Stack the second layer on top, then pour the remaining ganache over the entire cake, allowing it to drip decoratively down the sides. Smooth the ganache with a spatula for a polished finish.
Notes
- Using coffee enhances the chocolate flavor without making the cake taste like coffee.
- Allow cake layers to cool completely before ganache application to prevent melting or sliding.
- Make sure eggs are at room temperature to ensure smooth batter and proper rising.
- For an extra rich cake, use buttermilk instead of regular milk.
- The ganache can be stored in the refrigerator and gently reheated to pour if needed.
